Mexican Street Corn Salad

This Mexican Street Corn Salad with grilled corn, cotija, jalapeno, and cilantro is perfect for summer cookouts or as a side dish for tacos. If you want a heartier version, you can add avocado or black beans.

Yields: About 4-6 servings

Prep Time: 15-20 minutes

Cook Time: 8-10 minutes

Ingredients

• 4 ears of fresh corn, husked

• 1 tablespoon olive oil

• ⅓ cup scallions, chopped

• ¼ cup cotija cheese, crumbled

• ¼ cup fresh cilantro, chopped

• 1 jalapeño, finely diced

• 1 clove garlic, minced

• 1½ tablespoons mayonnaise

• 1½ tablespoons sour cream

• 1 teaspoon smoked paprika

• 1 tablespoon lime juice

• ¼ teaspoon sea salt

Directions

1. Grill the corn: Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for about 2 minutes per side until char marks form. Remove from the grill and let cool.

2. Prepare the dressing: In a large bowl, mix mayonnaise, sour cream, garlic, lime juice, and smoked paprika.

3. Cut the kernels: Slice the kernels off the corn and add them to the bowl along with scallions, cotija cheese, cilantro, jalapeño, and salt.

4. Mix and serve: Stir everything together until well combined. Serve immediately or chill until ready